- Canned Chickpeas (for added protein and texture)
- Celery, Finely Chopped
- Fresh Parsley, Finely Chopped
- Salt (To Taste)
- Black Pepper (To Taste)
- Chili Powder (For Spiciness, Optional)
- Fish Stock or Water (For Depth of Flavor)
- Lemon Wedges (For Squeezing Over the Dish at Serving Time)
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Steps
### Clam Soup (Clams al Saxa) Recipe: A Hearty Spanish Delicacy
**Introduction:**
Clams al Saxa, also known as Clamsalmejas en Cazuela, is a traditional Spanish soup that combines the briny flavor of clams with garlic and tomatoes. Perfect for chilly evenings or hearty weeknight dinners, this dish is simple to prepare but bursting with rich flavors. Let's dive into creating your own authentic clams al saxa using these detailed steps.
**Ingredients:**
- 500 grams of fresh clams
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 cups chicken or seafood broth
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
**Steps:**
#### Step 1: Prepare the Clams
1. Rinse clams under cold water, discarding any that are broken or cracked.
2. Pat them dry with paper towels.
#### Step 2: Cook Aromatics
1. Heat olive oil in a large cazuela (clam pot) over medium heat.
2. Add chopped onion and cook until softened and translucent, about 5 minutes.
3. Stir in minced garlic and sauté for another minute until fragrant.
#### Step 3: Add Vegetables
1. Toss in diced carrots and celery, cooking for an additional 5 minutes until they begin to soften slightly.
#### Step 4: Introduce Broth and Tomatoes
1. Pour in the chicken or seafood broth.
2. Stir in crushed tomatoes, ensuring they are well distributed throughout the mixture.
3. Add paprika, salt, and pepper to taste, then bring the soup to a simmer.
#### Step 5: Incorporate Clams
1. Add cleaned clams to the pot.
2. Cover and let them cook for about 5-7 minutes or until all clams have opened (discard any that remain closed).
#### Step 6: Serve Hot with Garnish
1. Once cooked, remove from heat and ladle into bowls.
2. Garnish each serving with fresh parsley.
**Tips:**
- Always choose fresh clams for the best flavor; their meat should be plump and firm.
- Ensure all clams are cooked through to avoid foodborne illnesses.
- For an extra layer of flavor, consider using a mix of white and red wine in place of some of the broth.
**Conclusion:**
Clam soup is not only delicious but also easy to prepare. This traditional Spanish recipe can be adapted with various ingredients based on personal preference or local availability. Enjoy your hearty clams al saxa!
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